Method

Step 1

Refrigerate the pig’s blood until needed.

Step 2

Heat a heavy casserole.

Step 3

Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger.

Step 4

Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown.

Step 5

Add the onions, chili peppers, bay leaf and Sinigang mix and continue cooking until the onions are transparent.

Step 6

Season with salt and pepper, if using.

Step 7

Pour in just enough water to cover.

Step 8

Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender.

Step 9

Add more water, a little at a time, if the liquid dries up before the pork is cooked.

Step 10

Meanwhile, minced the liver. Season with a little salt.

Step 11

When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator.

Step 12

Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil.

Step 13

Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two.

Step 14

Add more salt if necessary.

Step 15

Serve with puto and steamed rice.